Halal Certification in Malaysia: How the JAKIM Certificate Works

Many logos and the word “halal” can be found on packaging and at food premises, but not all of them carry official recognition. In Malaysia, only one halal mark is backed by the appointed authorities: the Malaysia Halal logo issued by JAKIM. Understanding how the certificate works gives you two things at once — how consumers verify a product’s halal status, and how operators obtain the official mark of verification.

What exactly does the JAKIM halal certificate guarantee?

The Malaysia Halal Confirmation Certificate (SPHM) is official confirmation that a product, premises or service has been audited and found to comply with the government-prescribed halal requirements. It is not merely a statement that there is “no pork” — it covers the entire chain: the sourcing of raw materials, processing methods, hygiene, handling, storage, packaging and separation from non-halal materials.

What distinguishes the JAKIM certificate from a self-made “halal” claim is three things:

• It rests on a written standard. Audits are conducted according to the national MS 1500 standard and the Malaysia Halal Certification Procedure Manual (MPPHM), not arbitrary judgement.
• It is issued by an authority appointed by law. Only JAKIM, the State Islamic Religious Councils (MAIN) and the State Islamic Religious Departments (JAIN) have the authority to issue it.
• It can be checked publicly. Every certificate carries a unique number and an expiry date that anyone can verify through the official database.

For consumers, an official certificate means halal status is grounded in an audit and a written standard, not merely a claim on a label.

Who has the authority to issue a halal certificate in Malaysia?

This is the most important question, because this is where most of the confusion begins. In Malaysia, the power to certify that something is “halal” is not open to any association or consultancy firm.

Under the framework of the Trade Descriptions Act 2011 [Act 730] and the halal-related orders made under it, JAKIM together with the State Islamic Religious Councils (MAIN) and the State Islamic Religious Departments (JAIN) act as the competent authority to certify that food, goods or services are halal. The Malaysia Halal portal confirms that only JAKIM and the state Islamic religious authorities administer official halal certification. (The exact reference to the order under Act 730 still needs to be confirmed by a human reviewer.)

Level	Authority	Role
National	JAKIM (Halal Management Division)	Coordinates policy, issues certificates for the national and international markets
State	MAIN (State Islamic Religious Council)	Competent authority at the state level
State	JAIN (State Islamic Religious Department)	Processes applications and issues certificates for the state’s local market

The implication is clear: any “halal” logo issued by a private body that is not JAKIM/MAIN/JAIN is not the official Malaysia Halal logo, even if it looks convincing. Such private logos have not undergone the MPPHM audit and do not appear in the MYeHALAL database.

What is MS 1500 and why does it matter?

A halal certificate does not mean much without a measurable standard. That standard is MS 1500 — the Malaysian Standard for Halal Food: Production, Preparation, Handling and Storage (General Guidelines), developed by the Department of Standards Malaysia.

MS 1500 provides practical guidelines to the food industry and forms the basis for JAKIM’s audit assessment. Among the things it covers:

• The halal status of every ingredient (including additives and processing aids)
• Control of premises and prevention of cross-contamination between halal and non-halal materials
• Cleaning and sanitation procedures
• Supply-chain documentation — halal certificates from suppliers of critical ingredients
• Slaughter certificates for meat and poultry products

The standard is revised from time to time. Confirm the edition of MS 1500 in force directly with the Department of Standards Malaysia before relying on it, as the edition number changes when the standard is revised. Alongside MS 1500 there are other supporting standards (for example for cosmetics and consumer goods), but for food, MS 1500 is the primary benchmark.

The MPPHM (Malaysia Halal Certification Procedure Manual), in turn, is the procedural document that translates these standards into the actual application steps: who is eligible to apply, what documents are required, how audits are conducted, and the conditions that must be maintained. The edition referenced on the Malaysia Halal portal is the Malaysia Halal Certification Procedure Manual (Domestic) 2020.

What categories can be certified?

A common misconception is to assume the halal certificate is only for food. In fact the MYeHALAL system covers a range of categories. The Malaysia Halal portal lists the following certification categories:

• Food and beverage products
• Food premises (restaurants, cafés, kitchens)
• Cosmetics and personal care
• Pharmaceuticals
• Medical devices
• Contract manufacturing (OEM)
• Logistics
• Slaughterhouses

For each category, the types of eligible applicants include producers/manufacturers, distributors/traders, subcontract manufacturers, repackaging operations, food premises and slaughterhouses. Each category has its own specific document requirements and audit scope — a food factory is assessed differently from a restaurant or a logistics company.

How does the MYeHALAL application process work?

All applications for a Malaysia halal certificate are now made online through the MYeHALAL system at the official halal.gov.my portal. The system serves domestic and international applicants through separate portals.

The application flow generally proceeds as follows:

1. Register an account for the organisation in the MYeHALAL system and build the company profile.
2. Select the correct scheme/category (for example food premises or food products).
3. Upload documents — SSM registration, premises licence, list of ingredients along with halal proof, and process details. Supporting documents such as HACCP, ISO or GMP strengthen the application.
4. Pay the applicable fee for the application.
5. Halal audit — a JAKIM auditor (or the state JAIN/JAIS) inspects the facility: staff, processes, raw materials, packaging, storage and separation of materials.
6. Approval and issuance of the certificate if all requirements are met. The certificate then appears in the public database.

One thing applicants often overlook: audits are recurring. Because certification depends on ongoing compliance, operators must maintain halal standards every day — not just look good on the first audit day. Changes of ingredients, suppliers or processes after certification must be reported.

Certification fees

Certification fees are set on a tiered basis according to the size and type of business operation, and are laid out in the fee schedule under the MPPHM (Domestic) 2020. The actual rates vary by category and scope of certification.

Check the current fee rates directly through the MYeHALAL system or the MPPHM (Domestic) 2020 when you apply — do not rely on figures from unofficial sources.

How do consumers verify a genuine halal logo?

This is where knowledge turns into power for the consumer. You don’t have to guess. There are two official methods.

1. Check Halal Status on the portal. At halal.gov.my there is a “Check Halal Status” function. You select the product category and search by company name, premises name or certificate number. A valid record will display the company name, premises name, full address, SPHM certificate number, expiry date and status (active or expired).

2. The Verify Halal app. The JAKIM-recognised Verify Halal mobile app lets you scan the QR code on the certificate displayed at a restaurant, or enter the brand name/certificate number. The app pulls records directly from the MYeHALAL database and displays the halal status, validity date and certifying body.

The features of a genuine Malaysia Halal logo, meanwhile, help with a quick visual check by eye:

• An eight-pointed star in the centre of a circle
• The word “HALAL” in Arabic script inside the star
• The words “HALAL” and “MALAYSIA” in Roman script (uppercase)
• The word Malaysia in Arabic script
• Two small five-pointed stars on the left and right

If the logo looks different from these features, or the certificate number does not exist in the official database, treat it as invalid until proven otherwise.

Is halal certification mandatory?

This causes a lot of confusion, so it is worth stating precisely. In official media statement No. 50/2024 dated 29 December 2024, JAKIM affirmed that “Malaysia halal certification applications carried out by JAKIM and MAIN/JAIN currently remain voluntary.” The statement also referred to the decision of the Cabinet Meeting on 18 September 2024, which affirmed the existing policy that applying for the Malaysia Halal Confirmation Certificate (SPHM) is voluntary. No federal law requires any party to hold a halal certificate.

There is, however, an important nuance:

• Local Authorities (PBT) may encourage or make a halal certificate a condition for licence renewal for food businesses — this is local policy, not a federal mandate. JAKIM has urged PBTs to give clear explanations to avoid confusing operators.
• Although certification is voluntary, misuse of the halal mark is an offence. Under the Trade Descriptions Act 2011 [Act 730] and its orders, a person may not arbitrarily place a “halal” claim, use a logo resembling the Malaysia Halal logo, or make a misleading claim. Using Quranic verses or Islam-related objects to mislead consumers at premises or on packaging is also prohibited.

In other words: you are not required to apply for the certificate, but if you make a false halal claim or imitate the official logo, you are committing an offence.

Common mistakes to avoid

For consumers:

• Assuming the printed word “halal” is enough. That word can be written by anyone; only the official Malaysia Halal logo is audited.
• Trusting a logo that “looks Arabic”. The eight-pointed star and the specific official features are the markers, not merely Arabic script.
• Not checking the expiry date. Some premises display certificates that have expired. Check the active status through the portal or app.

For operators:

• Assuming the certificate lasts forever. The certificate carries an expiry date and must be renewed before it lapses.
• Changing ingredients or suppliers without notifying. Changes to critical ingredients can affect the certificate’s status.
• Using a private logo instead. A non-JAKIM logo offers no legal protection and does not appear in the official database.

A simple decision framework

Should you apply for a JAKIM halal certificate? The basic considerations:

• Are your target customers mostly Muslim, or do you want to supply chains, hotels or exporters? Such institutional buyers often make an official certificate a purchasing condition.
• Are you planning to export to markets that require halal certification? The JAKIM certificate is recognised by a number of international halal bodies through recognition agreements; check the actual requirements of your target market.
• Does your PBT make it a licence condition? Check local policy; if so, it becomes a practical requirement even though it is not a federal mandate.
• Can your operation maintain ongoing compliance? If you cannot maintain the standard between audits, the certificate becomes a liability, not an asset.

For consumers, the framework is simpler: look at the logo, check the certificate number, confirm the active status. Those three steps separate a genuine guarantee from an empty claim.

What’s next

If you are a consumer, download the Verify Halal app or save the “Check Halal Status” link at halal.gov.my so you can verify any certificate within seconds. If you are an operator wishing to apply, start by registering a MYeHALAL account, identifying the correct category, and downloading the MPPHM 2020 (Domestic) to understand the document requirements and the actual fee schedule before submitting your application.

For broader business context, see our related guides on premises licences in Malaysia, food and beverage business licences and general business licences — a halal certificate usually runs alongside these licences in setting up a food premises.